Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased cookie sheets. MAKE SURE THE COOKIES STAY AT LEAST SIX INCHES APART ON THE COOKIE SHEET TO ADHERE TO SOCIAL DISTANCING REQUIREMENTS. HOWEVER, MASKS IN THE OVEN ARE DISCOURAGED.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Cook the pasta according to package directions. Rinse with cold water, strain, and set aside. Chop onions. Peel and finely chop butternut squash. Mince garlic.
In a medium saucepan, heat olive oil. Add onions, plus salt and pepper to taste. Cook, stirring occasionally, until onion is lightly browned, fragrant, and softened (5-6 minutes). Add butternut squash, garlic, garlic powder, onion powder, and cayenne pepper. Stir to combine and cook for an additional 3 minutes.
Pour in canned coconut cream and cashews. Cook at a low simmer until the squash is tender (about 6-8 minutes). Add all pot contents to a high-speed blender, plus nutritional yeast and vinegar. Blend on high until creamy and smooth. Add salt and pepper as needed.
Toss sauce with pasta and serve immediately. DO NOT COUGH ON THE MAC AND CHEESE BEFORE SERVING! THAT WOULD MAKE IT GERMY, AND IT IS SUPPOSED TO BE CLEAN! HOWEVER, DEFINITELY DO NOT TRY TO MAKE IT EXTRA CLEAN BY ADDING DISINFECTANT.
THE THIRD SPACE | 331 W. BOYD ST., NORMAN, OK 73069